LO2 Understand the biochemistry of malting, mashing and conversions in the
copper

Understand the biochemistry of malting, mashing and conversions in the copper
Barley physiology: choice of cereal; biochemical changes affected by the
malting process Wort composition: biochemical/biophysical conversions Malting
process: the enhancement of diastatic power; control of N2-content; development
of colour Mashing process: the ionic balance of the liquor (Burtonization);
factors affecting extraction and enzymatic conversion in the grist; importance
of temperature and time controls; monitoring ‘run-off’ from the mash tun for
turbidity and specific gravity Hop variety: varieties of hops available
(including brief histories and geographical location); characteristic
properties of each variety; hop additions to brews (biochemistry of action);
hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and
β-acids; oxidative conversions to humulones and hulupones; the effect of seed
content on hop property and the principle contributors to aroma The copper:
inactivation of enzymes; precipitation of proteins, polyphenols and some
lipids; production of hop-derived flavours and aromas; sterilisation of the
wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its effect on
pH; the distillation of volatile materials; water evaporation and subsequent
wort concentration; enhancement of colour (caramelization, melanoidin
formation, oxidation of tannins); reduction of surface tension Practical
control: timescales involved in boiling and the stage points of hop
introduction

2.1 discuss the
role of barley in the malting process, highlighting the biochemical changes in
the malting and mashing process

2.4 discuss the biochemical conversions that
take place during the boiling and hopping process

2.5 evaluate the practical systems used to maximise
flavour and colour profiles and ensure uniformity of the end product

LO3 Understand yeast physiology and microbiology

Understand yeast physiology and microbiology Yeast physiology: Saccharomyces
cerevisiae, Saccaromyces carlsbergensis, Saccaromyces uvarum, plus a selection
of yeast strains and their properties; differences between topfermenting and
bottom-fermenting strains; the role of recombinant DNA technology in future
yeast research; economic role Yeast chemistry: yeast metabolism of
macronutrients and the effect of these metabolites on the fermentation product;
yeast metabolism of micronutrients and their effect on product quality; the
role of exoenzymes; cell-permeability and physiological state; the importance
of aeration to the fermentation process

HND Assignment Help is the leading assignment help company offering quality assignments with 100% plagiarism free at discounted prices. We have more than 7 years of expertise in HND Assignment writing wherein our experts are ready to help with your assignments now.HND Assignment HelpHND Assignment HelpHND Assignment Help